Slice the pork chops into long this strips, and the onion into half-moon shapes. Heat a heavy-based saucepan on medium heat, with the olive oil in it. Add the onions and cook until they are starting to turn translucent. Then turn the heat up and add the pork, browning it for about 5 minutes.

Now pour in the wine and the mushrooms (don`t worry if you think there is not much liquid, the mushrooms will be releasing some too) and a good seasoning of salt and pepper. Give everything a stir and turn the heat down low. Cover and leave it and on top of the stove, simmering gently for 45 minutes or until tender.

Just before serving, stir in the sour cream and the mustard, warming it up but not boiling it (this will make it curdle). Serve with plain rice and some green vegetables.